Cauliflower with Mushrooms and Onions
Savor the irresistible combination of tender cauliflower, earthy mushrooms, and sweet caramelized onions in this quick and easy "Cauliflower with Mushrooms and Onions" recipe. Perfectly seasoned with fresh thyme, garlic, and a touch of butter, this hearty vegetarian dish boasts a comforting balance of rich flavors and light textures. Ready in just 40 minutes, it’s an ideal side dish or wholesome main course for any occasion. Garnished with vibrant fresh parsley, this skillet-cooked masterpiece is not only delicious but also a nutritious way to elevate your meal. Whether you’re hosting a dinner or meal-prepping for the week, this recipe is sure to please with its simplicity and elegance. Keywords: cauliflower and mushrooms recipe, vegetarian side dishes, skillet cauliflower, quick healthy dinner ideas.
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Recipe Information
Ingredients
- 1 head cauliflower
- 300 grams button mushrooms
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the cauliflower thoroughly and cut it into bite-sized florets.
Wipe the mushrooms with a damp cloth to clean them. Slice them into thin pieces.
Peel the onion, cut it in half, and slice it into thin half-moons.
Mince the garlic cloves finely.
Heat the olive oil and butter in a large skillet over medium heat.
Once the butter is melted, add the sliced onions and a pinch of salt. Sauté for 4-5 minutes until softened and lightly golden.
Add the minced garlic and mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Stir in the cauliflower florets, thyme, salt, and black pepper. Mix well to coat the cauliflower with the flavors.
Cover the skillet with a lid and lower the heat to medium-low. Let the cauliflower cook for 10-12 minutes, stirring occasionally, until it is tender but still slightly firm (al dente).
Remove the lid and increase the heat to medium. Cook for 2-3 more minutes to evaporate any excess liquid.
Garnish with freshly chopped parsley and adjust seasoning if needed.
Serve immediately as a side dish or a light vegetarian main course.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3307 mg | 144% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 22.8 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3102 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
